Maybe the tipping thing has gone far enough. Seems like half the stores I go into lately have a tip box at the counter. I think I'll put one in my office with a sign "If you enjoyed the Adderal, please feel free to show your appreciation."

Maybe the tipping thing has gone far enough. Seems like half the stores I go into lately have a tip box at the counter. I think I'll put one in my office with a sign "If you enjoyed the Adderal, please feel free to show your appreciation."

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As evidenced by this thread, tipping etiquette is undefined in our culture.

Therefore, people in the (food) service industry are taking advantage of this to try to get a bit more money. Not surprising, some customers feel they "should" put something in the tip jar.

True, others are silently angry that "tipping is out of control" and REFUSE to put anything in these tip jars. So what. Nothing lost for the worker.

On a bit of a side note, some of these kids are getting aggressive with demanding tips. I ordered a carryout pizza (from Pappa Johns) a while back and the kid behind the counter made if fairly clear that he expected a tip for ringing up my order.

The situation you described is not a standard type of transaction like table service at a restaurant. If I'm the guy behind the machine and not an owner/stringer of a shop, any gratuity would be a nice bonus for that extra quick, reliable turnaround. A better and more appreciated gesture might be to match the service fee from time to time, obviously less frequently to make it more impactful while still not jacking your cost up too badly.

When stringing at pro events, I have often received a little bonus but the best extras I received were from guys leaving for the next tour stop who would give a few sticks to do on their way out of town. That's a win/win for them and me!

Tipping calculations are often very difficult, especially for white people in a Chinese restaurant. Sometimes merchants make it easy though, like the other day I went for a massage, and he was like - one hour massage is 80 and the tip is 20, so I just knew to give him a hundred right away lmao...

A good tip is always welcome. I think that is a way of thanking the person for doing a good job. I usually tip according to the final bill but always generously, thats good karma. Stringers can be tipped just like waiters, valet guys and tattoo artists.

I rarely post here, but my hot button was hit. First, we really have to evaluate the compensation structure. Tipping has become rampant. Those who are already compensated a reasonable amount for their services are now asking for tips. I'm not going to break all of this down or go into a detail-by-detail rant of my experiences, but I believe it is going too far. Tipping more or less based on performance for "traditional" tipped services is fine. This idea of tipping for a good job (unless you want to help someone out on a personal level) is absurd. There is only a good job. Anything less does not deserve business in the first place.

Before the onslaught of tipping mania, in my high school and college days, I would sometimes help an uncle out. Sometimes people would offer me a tip. I would refuse. The job could be performed one way. Anything other than meeting certain criteria is unacceptable. Compensation was pre-determined in the contract with the customer if a purchase was eventually made.

What you did was a "nice gesture." How much you wish to put out in that manner is entirely personal.

The danger is when the person who wishes to be tipped can use something as a "weapon" against you in the event they don't like your tip or lack of it.

The US is tip-crazy. Glad not to be there. HOWEVER if someone is doing a good job and I really want to thank them for it (excellent restaurant service, earlier-then-expected deliveries, amazing pizzas) then I tend to give a tip but it's only worth it if you leave an impression (positive reinforcement). I tend to give 10€ for these things.

On a bit of a side note, some of these kids are getting aggressive with demanding tips. I ordered a carryout pizza (from Pappa Johns) a while back and the kid behind the counter made if fairly clear that he expected a tip for ringing up my order.

No tips on take out. That is why it is take out - you go and take it out.

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This is optional...a lot of chain restaurants in the US make the take-out responsibility part of a server's sidework. If it's a bartender or a server, they have to take your phone call, enter the order, check the order and handle the payment. It gets entered on their sales tranactions and they are required to pay a minimum of 10% towards their declared earnings. Remember that when deciding to compenate them for their effort. You don't have to tip as heavily as you would table service but you should give them something if it's all done correctly and quickly.

I usually get my rackets strung at the DLTA, nice chap there. He quotes a price and takes just that. There are other shops where you can string, you pay at the counter when you collect your stick, so you don't know who strung it. You pay what's on the bill to the owner.